Kosheri | Egypt's National Dish

Kosheri | Egypt's National Dish

Egyptian kosheri is more than just a flavorful, hearty dish—it’s Egypt’s national comfort food. This beloved vegan recipe brings together layers of rice, brown lentils, and pasta, topped with a bold, spiced tomato sauce and a generous handful of crispy fried onions. Each bite is a perfect blend of texture and flavor, seasoned with warm, aromatic spices that reflect the heart of Egyptian cooking. Completely plant-based and deeply satisfying, kosheri is a must-try for anyone wanting to experience the soul of Egyptian cuisine—whether you're exploring it for the first time or reconnecting with the tastes of home.

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Ingredients

(Seasonings should be added to taste.)

For the Chickpeas:

• 1 cup dry chickpeas

• splash of white vinegar

• sea salt

• black pepper

For the Tomato Sauce:

• 2 tablespoons olive oil

• 1 yellow onion, diced

• 2 jalapeños, sliced (with seeds)

• 6–8 garlic cloves, minced

• 3 pounds tomatoes, diced (or crushed)

• ground coriander

• paprika

• crushed red pepper

• sea salt

• black pepper

For the Kosheri Base:

• 2 tablespoons olive oil

• 1 yellow onion, diced

• sea salt

• black pepper

• 1½ cups long-grain rice

• 1½ cups dry brown lentils

• ground cumin

For the Pasta:

• 8 ounces elbow macaroni

For the Crispy Fried Onions:

• 2 yellow onions, thinly diced (or sliced)

• ¼ cup flour (for coating)

• olive oil, for frying

For Garnish:

• fresh parsley, chopped

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Instructions

Preparing the Chickpeas

Start by placing dry chickpeas in a large bowl and covering them with plenty of water. Let them soak overnight—by the next day, they should have nearly doubled in size. Drain the water, rinse the chickpeas, and transfer them to a pot. Add fresh water and a pinch of sea salt, then bring it to a boil. Once boiling, reduce the heat to medium, partially cover the pot with a lid, and simmer for about two hours, or until the chickpeas are fork tender. Be careful not to stir them during cooking.

Once tender, transfer the chickpeas to a bowl. Add a splash of white vinegar, sea salt, and black pepper. This simple step adds brightness and enhances their flavor, making them the perfect topping for your kosheri.

Making the Tomato Sauce

While the chickpeas are cooking, let’s move on to the flavorful tomato sauce. Heat some olive oil in a pan, then add diced onions, sliced jalapeños (with seeds for a bit of heat), and minced garlic. Let this mixture cook until it becomes aromatic and golden. Now, stir in diced tomatoes and season with ground coriander, paprika, crushed red pepper, sea salt, and black pepper. Mix it all really well and let the sauce simmer over medium heat for about 45 minutes. Once the veggies are nice and soft, blend them with an immersion blender to create a smooth, delicious sauce.

Preparing the Kosheri Base

To make the hearty kosheri base, start by frying diced onions in olive oil over medium heat. Once they turn translucent, season them with sea salt and black pepper. Add long-grain rice to the pan and mix it well. Let it sit for no more than one minute to absorb the flavors before adding water—the water should rise about ¼ inch above the rice level. Add dry brown lentils and a sprinkle of ground cumin. Give everything a gentle stir, then bring it to a boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for about 40 minutes. Around the 30-minute mark, give it a gentle mix to ensure even cooking.

Cooking the Pasta

Kosheri is not complete without pasta! Cook elbow macaroni according to the instructions on the package of your choice. Once done, drain and set aside.

Crispy Fried Onions (The Best Part!)

Now for The Egyptian Cook's absolute favorite part—crispy fried onions! Toss diced onions in flour, then fry them until golden and crispy. These will add a signature crunch and depth of flavor to your kosheri. Personally, The Egyptian Cook loves his extra, extra onions!

Assembling the Kosheri

Time to bring it all together! Start with a base layer of the rice and brown lentils. Add a scoop of the cooked macaroni on top. Pour a generous amount of the tomato sauce over the pasta, then top it off with a spoonful of the seasoned chickpeas. Finally, crown the dish with those golden crispy onions. For a fresh touch, garnish with chopped parsley.